Submitted by Jo Durkin, HHNM Concierge

 

Juice of 1 large lemon

1 teaspoon chili powder

1 teaspoon paprika

Salt to taste

1 ¼ pounds halibut fillet

2/3 cup salsa

1 cup tomato, chopped

½ red onion (about 2 tablespoons), minced

3 tablespoons fresh cilantro, chopped

4 cups cabbage, shredded

2/3 cup black beans, drained and rinsed

½ cup fat-free sour cream

1 large avocado, cubed

15 organic corn tortillas

 

Heat broiler. Line baking sheet with foil and coat with cooking spray. Depending on thickness of the fillet, position broiler rack 2-6" away from heat source. The thicker the fillet, the more room it needs.

 

In a shallow pan, whisk together lemon juice, chili powder, paprika and salt. Place halibut in marinade and turn to coat both sides. Cover and chill for up to 12 hours.

 

In a medium bowl, combine salsa, tomato, onion and cilantro. Set aside.

 

Place fish on baking sheet. Broil 10 minutes per inch of thickness, turning once (if fish is less than 1" thick, don’t turn). Remove from oven, let cool slightly then break into chunks. Set aside.

 

Heat a nonstick griddle over medium-high heat. Place tortillas on griddle and warm, turning once.

 

Fill each tortilla with a small helping of fish, salsa mixture, cabbage, black beans, avocado and sour cream.

 

Nutrients

Serving size 15

Calories 128

Fat 3g

Saturated fat <1g

Carbohydrates 14g

Protein 11g

Fiber 3g

Sodium 100mg